Título

Interrelationship between the structural features and rehydration properties of spray dried manzano chilli sauce microcapsules

Autor

CESAR PEREZ ALONSO

MIRIAM FABIOLA FABELA MORON

ANDREA YAZMIN GUADARRAMA LEZAMA

JOSE FRANCISCO BARRERA PICHARDO

LILIANA ALAMILLA BELTRAN

MARIA EVA RODRIGUEZ HUEZO

Nivel de Acceso

true

Acceso Abierto

Licencia

http://creativecommons.org/licenses/by-nc-nd/4.0

Materias

Ingeniería - ([Revista Mexicana de Ingeniería Química (México) Num.2 Vol.8]) Fractal dimension surface - ([Revista Mexicana de Ingeniería Química (México) Num.2 Vol.8]) sorption isotherms - ([Revista Mexicana de Ingeniería Química (México) Num.2 Vol.8]) water activity - ([Revista Mexicana de Ingeniería Química (México) Num.2 Vol.8]) microencapsulation - ([Revista Mexicana de Ingeniería Química (México) Num.2 Vol.8]) topology - ([Revista Mexicana de Ingeniería Química (México) Num.2 Vol.8]) structural features - ([Revista Mexicana de Ingeniería Química (México) Num.2 Vol.8]) BIOLOGÍA Y QUÍMICA - (CTI)

Resumen o descripción

Manzano chilli sauce microcapsules (MCHS) were obtained by spray drying using Gum Arabic (GA100%), whey protein concentrate (WPC100%) and a blend of these biopolymers (GA50%-WPC50%) as wall materials in 2:1 and 4:1 wall to core material ratios (WCMR). Water vapor adsorption isotherms data of microcapsules were obtained at 35 °C and fitted to GAB's model. The monolayer water content values of the microcapsules varied from 9.97 to 14.32 kg H2O/100 kg dry solids, and were used for determining the surface fractal dimension (Ds). Ds values ranged between 2.04 to 2.30 for the 2:1 WCMR and 2.17 to 2.43 for the 4:1 WCMR, respectively. Microcapsules topology was determined by Scanning Electronic Microscopy (SEM). Microcapsules with WPC100% exhibited smoother and more regular shaped topology than those with GA100% which tended to exhibit surface flaws and dents, while those made with the biopolymers blend exhibited an intermediate morphology. Rehydration times of the microcapsules were function of water activity (aw) and WCMR. The higher the WCMR, the higher the rehydration time required.

Editor

Universidad Autónoma Metropolitana Unidad Iztapalapa

Fecha de publicación

2009

Tipo de publicación

Artículo

Recurso de información

http://hdl.handle.net/20.500.11799/39503

Formato

application/application/pdf

Fuente

Revista Mexicana de Ingeniería Química (México) Num.2 Vol.8

Idioma

Inglés Español

Relación

http://www.redalyc.org/revista.oa?id=620

Audiencia

Estudiantes

Investigadores

Repositorio Orígen

REPOSITORIO INSTITUCIONAL DE LA UAEM

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